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Ingredients
- 60 g (2 oz) butter
- 3 rashers bacon, chopped
- 2 onions, chopped
- 2 cloves garlic, finely chopped
- 2 sticks celery, sliced
- 3 potatoes, diced
- 1.25 litres (40 fl oz) fish or chicken stock
- 3 teaspoons chopped fresh thyme
- 12 raw large prawns
- 1 tablespoon tomato paste (tomato purée)
- 425 g (14 oz) can chopped tomatoes
- 375 g (12 oz) skinless white fish fillets (eg. ling, cod, flake, hake), cut into bite-sized pieces
- 310 g (10 oz) can baby clams, undrained
- 2 tablespoons chopped fresh parsley
- grated orange rind, to garnish
Method
1. Melt the butter in a large pan and cook the bacon, onion, garlic and celery over low heat, stirring occasionally, for 5 minutes, or until soft but not brown.
2. Add the potato, stock and thyme to the pan and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes.
3. Meanwhile, peel the prawns and pull out the dark vein from each prawn back, starting at the head end. Add the tomato paste and tomato to the pan, stir through and bring back to the boil. Add the fish pieces, prawns and clams with juice and simmer over low heat for 3 minutes. Season, to taste, and stir in the parsley. Serve garnished with the grated orange rind.
